Delight Gluten-Free Magazine. I had the privilege of remaking her recipe for the photo shoot and I was addicted. Here is what she had to say about it:
My sister and nephew both have an allergy to gluten and since they live so close by, we eat together often. I love how excited she gets when I actually make something she can eat and enjoy.
This particular recipe was not gluten free at first. I made it for a dinner party and it was amazingly moist and went over very well with all our guests. I happened to see a gluten free yellow cake mix at the store and decided to surprise my sister with a gluten-free dessert that doesn't sacrifice taste and texture and it turned out great. I actually couldn't tell the difference between the gluten-free and regular; always a good sign in my book.
notes: You can make this in a small bunt cake pan or double the recipe for a regular size bunt cake pan. I happen to find a fun cupcake-like pan that made little mini bunt cakes and it works out well for me and my guests. Plus I can make some without the nuts for my kids.
Sarah's Gluten-Free Rum Cake
1c chopped pecans
1pkg gluten-free yellow cake mix
1pkg Jello vanilla pudding
1/2c cold water
1/2c veggie oil
1/2c dark rum
Preheat oven to 325, grease and flour a 12 cup bunt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients and pour batter over nuts. Bake for 1 hour. Cool. Invert carefully onto serving dish. Prick the top all over with a toothpick and drizzle/smooth glaze over the top and sides of cake. Allow cake to absorb, then repeat till glaze is used up. (you may only want to use half of the glaze, it gets a little strong.)
Melt butter in saucepan. Stir in water and sugar. Boil for 5 min while stirring constantly. Remove from heat. Stir in rum.
recipe copyright Sarah Lanier
Photography copyright Julie Ann Luse